Strawberry Crunch Cupcakes with Crunchy Topping and Cream Cheese Frosting

These Strawberry Crunch Cupcakes put a baked twist on the classic strawberry shortcake ice cream bar. Inspired by the familiar Good Humor flavor, they start with a boxed white cake mix boosted with strawberry Jell‑O and simple ingredient swaps so the cupcakes taste like they came straight from a bakery.

These cupcakes combine a tender strawberry cake, creamy vanilla buttercream and a crunchy strawberry topping made from Golden Oreos and freeze‑dried strawberries. They’re easy to make, nostalgic in flavor, and perfect for strawberry lovers.

Why You Will Love These Strawberry Crunch Cupcakes

• Nostalgic flavor: The combination of strawberry and shortcake crunch evokes classic summer treats and ice cream‑truck memories.
• Simple and reliable: Starting with a boxed white cake mix keeps the recipe foolproof. A few pantry tweaks (milk instead of water, added sour cream and strawberry Jell‑O) transform the mix into a bakery‑style cupcake.
• Moist texture: The milk and sour cream give extra richness and a tender crumb that finishes perfectly with buttercream and the crunchy topping.

Ingredient Notes

Full ingredient amounts are listed in the recipe card below. Key notes:

• White cake mix: Use a classic white cake mix and add strawberry Jell‑O for the best flavor and color.
• Strawberry Jell‑O: A 3 oz. packet adds concentrated strawberry flavor. A sugar‑free version may work but I haven’t tested it.
• Oil: Use a neutral oil such as canola or vegetable oil.
• Whole milk: Substitute milk for the water called for on the box for a richer cake.
• Sour cream: Adds moisture and a tender crumb—an important tweak when doctoring up boxed cake mix.

Strawberry Crunch Topping:

• Golden Oreos: Standard sandwich cookies (not double‑stuff) work best. Keep the cream filling.
• Freeze‑dried strawberries: They provide bright color and concentrated strawberry flavor.

Step‑By‑Step Instructions

Step 1: Preheat the oven to 350°F. In a bowl whisk the eggs and whole milk until combined. Add the sour cream, oil and strawberry Jell‑O and whisk until smooth.

Step 2: Add the white cake mix and whisk until the batter is smooth and free of lumps.

Step 3: Line cupcake pans with nonstick liners. Spoon batter into each cup to about two‑thirds full (a 1.5 tablespoon cookie scoop works well).

Step 4: Bake for about 15–18 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

Step 5: For the buttercream, beat softened butter until creamy. Add vanilla and blend to combine.

Step 6: Add powdered sugar gradually, about 1 cup at a time, beating until smooth. Scrape the bowl as needed. Add milk or cream by the tablespoon until the buttercream reaches your desired consistency. Note: the recipe yields enough to spread on 24 cupcakes; double the frosting if you plan to pipe tall swirls.

Step 7: For the strawberry crunch topping, pulse Golden Oreos and freeze‑dried strawberries in a food processor until they form crumbs.

Step 8: Stir or pulse in the melted butter until the mixture holds together slightly. If you don’t have a food processor, crush the cookies and strawberries in a sealed plastic bag with a rolling pin or wooden spoon, then combine with butter in a bowl.

Step 9: When cupcakes are completely cool, frost them and generously sprinkle the strawberry crunch on top. Serve immediately for the best texture.

Storage Instructions

• Room temperature: Store in an airtight container up to 2 days.
• Refrigerator: Keep refrigerated in an airtight container for up to 4–5 days. For best texture, eat within 2–3 days and let sit 10 minutes at room temperature before serving.
• Freezer: Unfrosted cupcakes freeze well—cool completely, place in a single layer in a freezer‑safe airtight container and freeze up to 3 months. Frosted cupcakes can be frozen if partially frozen first to protect the icing.

Other Cake and Cupcake Recipes

• Pineapple Cupcakes with Cherry Buttercream
• Champagne Lemon Bundt Cake
• Mocha Cupcakes with Caramel Frosting
• Red Velvet Cake Cookies
• Birthday Cake Cookies
• Chocolate Cake Mix Cookies

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Strawberry Crunch Cupcakes

A bakery‑style strawberry cupcake made from a doctored white cake mix, topped with vanilla buttercream and a crunchy mixture of Golden Oreos and freeze‑dried strawberries.

Ingredients

For the Strawberry Cupcakes:

• 3 large eggs
• 1 cup whole milk
• 1/2 cup canola oil
• 1 box (3 oz.) strawberry Jell‑O
• 3/4 cup sour cream
• 1 box white cake mix (15.25 oz)

For the Vanilla Buttercream Frosting:

• 1 cup (2 sticks) salted butter, softened (unsalted will work)
• 2 tsp vanilla extract
• 4 1/2 cups powdered sugar
• 2–3 tbsp heavy cream or milk

Strawberry Crunch Topping:

• 12 Golden Oreos
• 3/4 cup freeze‑dried strawberries
• 2 tbsp melted butter

Instructions

• Prepare the cupcakes: Preheat oven to 350°F. Whisk eggs and milk together. Add sour cream, oil and Jell‑O and mix until smooth. Stir in the cake mix until no lumps remain. Spoon into lined pans about 2/3 full and bake 15–18 minutes. Cool completely.
• Make the buttercream: Beat softened butter until creamy. Add vanilla. Gradually beat in powdered sugar until smooth, then add cream by tablespoon until desired consistency. Double the recipe if you plan to pipe tall swirls.
• Make the crunch topping: Pulse Golden Oreos and freeze‑dried strawberries in a food processor until crumbed. Add melted butter and pulse to combine. If you don’t have a processor, crush in a sealed bag and stir in butter.
• Assemble: Frost cooled cupcakes and sprinkle generously with the strawberry crunch. Serve immediately or store as instructed above.

Notes

• You can bake and store unfrosted cupcakes in the refrigerator up to 2 days before frosting.
• Store cupcakes at room temperature up to 2 days or refrigerated for 4–5 days. Allow refrigerated cupcakes to sit 10 minutes before serving.
• Unfrosted cupcakes freeze up to 3 months; frost after thawing for best texture. Frosted cupcakes can also be frozen if protected to avoid smashing the icing.

Nutrition

Calories: 374 kcal • Carbs: 52 g • Protein: 3 g • Fat: 17 g (approximate)

Nutrition information is automatically calculated and should be used as an approximation.